Oh my… already half way into the year… is it just me or are the months flying by and now, time for another In My Kitchen post with lovely Celia and company. Managed to salvage a few slices of this homemade cherry cake for a quick photo before it disappeared completely… we love old-fashioned homely cakes with cups of tea and coffee in our home.
In my kitchen strained a few pots of natural yogurt (shop bought) over the course of two days and made a soft middle eastern yogurt cheese, called Labneh. I then pressed it into a ricotta mould to give it a nice cheesy look. You can either drizzle over olive oil and a scattering of fresh herbs or, drizzle with honey and scatter chopped fresh fruit on top… love a blank canvas of food to flavor.
I know you can buy all sorts of yogurt in the supermarket and it’s quick and convenient too. The satisfaction from making your own yogurt… you wont find in any supermarket brand. I don’t always make yogurt, but love when I do and we love yogurt that’s Greek style… thick and creamy. Although you can make yogurt without an electrical appliance, I prefer knowing the temperature is consistent when incubating the yogurt starter. I have only ever used live cultures from Greek yogurt, Fage. I would like to try other yogurt cultures and taste the difference. Do you like to make your own yogurt and what cultures do you prefer?
Love the small jars too… for breakfast, homemade yogurt topped with chopped delicious sweet golden kiwifruit… need I say more!
In my kitchen… a cooling appetizer made with melon balls, cubes of feta cheese and some fresh mint leaves. The perfect kitchen tool for the job… the melon baller. Thought these appetizers would look more appealing displayed in this long olive dish.
In my kitchen I have been making lots of spicy Thai red and green curry pastes and giving the pestle and mortar a good workout… and myself in the process. When making Thai pastes I like to make extra and freeze portions for later use, which I find very convenient.
With lots of Thai ingredients in my kitchen I also made green curry paste from Andy Ricker’s cookbook, Pok Pok for the cookbook club I attend. The green curry paste in the pestle and mortar is darker than the one above (my recipe) and adds more shrimp paste than I would normally use, but still very tasty when used to make his green Thai curry. The flavors of Thai food are so addictive and one of my favorite cuisines.
Each month Celia over at Fig Jam and Lime Cordial hosts the In My Kitchen theme, bloggers from around the globe join in and showcase their kitchen treasures. Why not join too!
You might like In My Kitchen One Year Ago: